12 oz green bean sprout
2 shredded red chili or carrot
1 piece pressed bean curd
3 oz Szechuan preserved vegetable
1/2 tbsp shread ginger
2 cilantro (diced)

Sauce:
3 pieces bean cheese mix with 
2 tbsp boiling water, then add in
1/2 tsp sesame oil and
1 tbsp oil, mix well again

1. Shred preserved vegetable and rinse well. 

2. Blanch green bean sprouts in some boiling water until soften.  Drain well.

3. Parboil red chili, preserve bean curd, preserved vegetable and ginger for about 2 minutes. Drain well.

4. Mix sauce with all ingredients, dish.  Sprinkle cilantro. Serve hot or cold.